This butterscotch banoffee ice cream pot is my absolute favourite recipe I’ve made in my Ninja Creami so far. It’s easy, uses ingredients I often have to hand and is SO good!

The base of the ice cream is 2 bananas and some butterscotch angel delight, made as per the packet instructions with 1/2 pint of milk of your choice.

Simply crush your bananas, mix up the angel delight with milk – combine the two in your Ninja Creami pot and then freeze for 24 hours.

I then serve it with a base of crushed biscuits, fresh banana and sticky toffee sauce.

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Yield: 4 Servings

Butterscotch Banoffee Ice Cream

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A rich, creamy butterscotch banana ice cream served with crushed biscuits, toffee sauce and fresh bananas. Made simple in the Ninja Creami.

Prep Time 1 day

Cook Time 5 minutes

Total Time 1 day 5 minutes

Ingredients

For the ice cream:

• Angel Delight Butterscotch 59g
• 2 ripe bananas
• 1/2 pint milk

To serve (optional)

• 1 biscuit per serving (I like to use hobnobs, digestives or ginger nuts)
• Banana (I used 1 between 4 portions but you can use more or less)
• Toffee sauce

Instructions

1. Crush 2 ripe bananas in your ninja creami tub
2. Mix the sachet of angel delight with 1/2 pint of milk, then pour this into the tub with the crushed bananas
3. Stir to combine, then freeze for 24 hours
4. Mix on ice cream mode
5. To serve - crush 1 biscuit per portion, and finely slice a banana - assemble and top with toffee sauce

Notes

Nutritional values calculated without toppings

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 141Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 6mgSodium 87mgCarbohydrates 30gFiber 2gSugar 22gProtein 3g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!